Chicken Enchiladas

Chicken Enchiladas-serves 6 (or 4 really hungry people)

Ingredients:

• 3 boneless skinless chicken thighs, plus 3 large boneless skinless breasts
• 2 cans (10 oz) of enchilada sauce
  
• 1 packet taco seasoning (we prefer hot, use whatever you like)
• 1 can (4 oz) diced green chiles (optional)
  
• 20 fajita size tortillas
  
• 4 cups Mexican blend cheese

Place chicken in crockpot. Cover with enchilada sauce, chiles plus 1 1/2 of a cans worth of water. Mix in taco seasoning. Cook 8 hours on low. Remove meat and shred with a fork.

Mix chicken with a couple scoops of sauce remaining in the crockpot, plus 2 cups of the cheese.

In a large baking dish, spoon enough sauce into dish to cover the bottom. Fill each tortilla with meat/cheese mixture, roll up tightly and place seam side down in the baking dish. Top with more sauce and remaining cheese.

Bake at 375 until cheese is melted and bubbly, about 20 minutes.

If you make the chicken ahead of time and refrigerate it, make sure to have one container for the sauce and one for the chicken. If not, the chicken will absorb all the sauce. Also, be sure to leave the enchiladas in the oven a bit longer to insure that the enchiladas are heated thoroughly.

These are really yummy! We serve this with Spanish rice, corn and chips 'n salsa.